Creamy Campanelle with Ham and Mushrooms
Description
A creamy sauce brings this quick and easy campanelle pasta dish together, made hearty with fresh mushrooms and chopped ham.
Ingredients
•
1 (16 ounce) box campanelle pasta
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1/4 cup butter
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1/2 cup diced onions
•
3 cloves garlic, minced
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1 pound fresh mushrooms, chopped
•
2 teaspoons dried oregano
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2 teaspoons dried basil
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2 teaspoons dried parsley
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2 1/2 cups diced ham
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1 1/2 cups heavy cream
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1 cup spaghetti sauce
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1/4 teaspoon cayenne pepper, or to taste
Directions
1
Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, for 1 minute less than the package recommends, 6 to 9 minutes. Drain.
2
Meanwhile, melt butter in a large saute pan over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Stir in mushrooms, oregano, basil, and parsley. Cook, stirring occasionally, until the liquid from the mushrooms has evaporated. Stir in the ham and cook until heated through, 4 to 5 minutes.
3
Pour in heavy cream and bring to a boil. Slowly stir in spaghetti sauce and cayenne. Cook, stirring occasionally, until sauce has reduced a bit. Add cooked pasta to pan (if your saute pan is too small, transfer pasta and mushroom ham blend into the pan you cooked the pasta in). Cook so that sauce thickens a bit more, pasta finishes cooking, and the entire dish has melded together, about 5 minutes more.